Love grilling fish? Try my grilled red snapper, grilled swordfish, and grilled tilapia next. Some of my family’s favorite dishes are the simplest ones. The ones with minimal ingredients, minimal prep time, and foolproof results. One example is my grilled haddock. With only a handful of ingredients and a few minutes on the grill, you’re rewarded with flaky, buttery soft white fish that’s versatile, healthy, and pairs well with just about anything.
Why I love this recipe
Very quick to make. Once the fish is seasoned, it cooks in under 10 minutes. Shortlist of ingredients. All you need is the fish, lemon juice, olive oil, and a dash of salt and pepper. Tons of health benefits. Haddock is very low in calories, high in protein, and full of healthy omega-3 fatty acids, magnesium, and vitamins D, B12, and B6 (source). Works with other types of fish. Use this exact method with cod, tilapia, or pollack if that’s all you can find. Not greasy or ‘fishy.’ Rather, it’s moist, tender, and flaky, with a mild flavor and subtle sweetness.
Ingredients needed
Haddock fillets. I strongly recommend seeking out wild, sustainably raised haddock. Compared to farm-raised, wild-caught fish is more flavorful and has a firmer texture (which is better for grilling). You can use frozen haddock filets, but they need to be thawed in the fridge before cooking. Olive oil. To rub the oil on the fish and on the grill grates. Salt and black pepper. This is all you need to season and refine haddock’s naturally buttery-sweet flavor profile. Lemon slices and parsley. Serving the fish with fresh lemon and parsley brightens the flavors and gives it an irresistible presentation.
How to grill haddock
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Haddock is a type of saltwater white fish found in the cold coastal waters of the North Atlantic. It’s known for its delicately sweet yet mild taste and firm yet flaky flesh. I prefer to grill or bake haddock, as these methods keep the structure of the fish while letting its natural flavor shine. Step 3- Grill. Grill the haddock on both sides until slightly opaque, and the flesh flakes easily with a fork. Serve with lemon slices and parsley.
Arman’s recipe tips
Let the fish come to room temperature. I find this helps it grill more quickly and evenly. Use a meat thermometer. Haddock can easily go from tender to chewy if overcooked, so check it often and pull it from the heat when it reaches an internal temperature of 140-145F. Use a seasoning blend. Like lemon pepper, Cajun spices, or an Italian seasoning blend. Marinade the fish. Combine lemon juice, lemon zest, olive oil, freshly minced garlic, and soy sauce. Pour this over the fish and let it marinate for 15-20 minutes. No more, or else the fish will become mushy.
Storage instructions
To store: Once the grilled fish has cooled to room temperature, store it in an airtight container in the fridge for up to 3 days. To freeze: Freeze the cooked and cooled fish in an airtight container for up to 2 months. Let it thaw in the refrigerator before reheating. To reheat: Microwave the fish for 20-30 seconds or rehat in a skillet with butter until warm.
Frequently asked questions
Best side dishes to serve with this recipe
Grilled sweet potatoes Basmati rice Air fryer frozen green beans Air fryer butternut squash Or any of these veggie sides
